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Eggless Coconut Cupcakes over a white plate
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Eggless Coconut Cupcakes

These Eggless Coconut Cupcakes are soft, fluffy, and perfectly moist! Topped with a luscious coconut buttercream frosting that is to die for. They are simply coconut heaven in cupcake form.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 12 cupcakes
Calories 487kcal

Ingredients

For the Eggless Coconut Cupcakes:

  • 2 cups (280 g) all-purpose flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (240 ml) canned coconut milk
  • 1 tablespoon (15 ml) apple cider vinegar
  • 1/2 cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 tablespoons (30 g) plain regular yogurt
  • 1 - 2 teaspoon (5 - 10 ml) coconut extract
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1/2 cup (50 g) unsweetened shredded coconut

Coconut Frosting:

  • 1/2 cup (115 g) unsalted butter, softened
  • 2 cups (240 g) confectioners’ sugar, sifted
  • 8 ounces 227 g cream cheese, cold slightly cold
  • 1 teaspoon (5 ml) pure coconut extract
  • 2 - 3 tablespoons 30 – 45 ml canned coconut milk
  • 1/4 teaspoon salt

To Decorate (optional):

  • 1 cup (100 g) toasted shredded coconut (optional)

Instructions

Make the Eggless Coconut Cupcakes:

  • Preheat oven to 350º F (180º C). Line a cupcake pan with cupcake liners.
  • Sift the flour, baking powder, baking soda, and salt together into a large bowl.
  • In a mixing bowl or liquid measuring cup, combine the coconut milk and vinegar. Set aside.
  • Using an electric hand mixer or a stand mixer, beat the butter on medium-high speed until creamy, 3 to 4 minutes. Add the sugar and beat on high speed for 4 minutes, until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add the yogurt, coconut extract, and vanilla; continue beating to combine, about 1 minute.
  • Turn the mixer to low and add the flour mixture in three batches, alternating with the coconut milk mixture, beginning and ending with the flour mixture. Beat until just combined, 30 to 45 seconds. Do not overmix. Fold in the unsweetened shredded coconut.
  • Fill cupcake liners about two-thirds full.
  • Bake for 18 - 22 minutes, or until a toothpick inserted in the center comes out clean. Cool pan on wire racks for 5 minutes, then remove cupcakes from pan, place back on the rack, and cool to room temperature before frosting, about 1 hour.

Make the Coconut Frosting:

  • Using an electric hand mixer or a stand mixer on medium speed, beat the butter in a large bowl until smooth and creamy, 3 to 4 minutes.
  • Reduce the mixer speed to low, add 1 cup of the confectioners’ sugar, and keep mixing until incorporated. Once incorporated, add the remaining cup of confectioners' sugar; beat on low speed for 1 minute, then increase the speed to medium-high and beat for 4 to 5 minutes.
  • Add the cream cheese, the coconut extract, coconut milk, and salt and continue beating until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice. Do not overmix, or the frosting will lose consistency.

Decorate:

  • Spread or pipe coconut buttercream frosting evenly on cupcakes. Sprinkle with toasted shredded coconut, if desired. Serve.

Notes

 
COCONUT MILK: Make sure to use canned coconut milk. Refrigerated coconut milk is more of a beverage than a baking ingredient. It is often watered down and filled with additives, so I recommend avoiding this type of milk for this recipe.
 
STORE: Frosted cupcakes can be stored at room temperature for up to 1 day or up to 3 days in the refrigerator. Unfrosted cupcakes can be stored at room temperature for up to 3 days or frozen for up to 2 months; defrost at room temperature before frosting and serving. Consider that the cupcakes will lose part of their fluffiness if refrigerated or frozen.
 
FREEZE: let cupcakes cool completely before freezing. Then, wrap the unfrosted cupcakes individually in plastic wrap and freeze them for up to two months. I recommend adding the frosting right before serving for the best taste. Thaw at room temperature before frosting and serving.
 
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos. Also, before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.  
 
 Did you make this recipe? Don't forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate and can vary depending on the products used.
 

Nutrition

Calories: 487kcal | Carbohydrates: 59g | Protein: 5g | Fat: 36g | Sodium: 194mg | Fiber: 3g | Sugar: 19g